No joke but, I always joke that this dish was invented by drunk or stoned people. And I’m probably right too. The word comes from ‘Okonomi’ meaning ‘what you like’ or ‘how you like’ & yaki meaning ‘cooked’. So, ‘cook what you like’. Tell that to a stoned teenager & you’d probably get a cabbage pancake with bacon or some other meat, some undecipherable brown sauce, mayonnaise, some weird toppings & they’d all laugh at their own creation, eat it & think its delicious. And surprisingly, this time… they nailed it. Welcome to Okonomiyaki.
- Mixing bowl
- Mixing Spoon
- Fry Pans
- Lid for the pan is important
- 100 gram Okonomiyaki Flour
- 1 Fresh Egg
- 150 ml water
- 300 gram cabbage
- 50 gram Spring Onion Negi in Japanese
- 40 gram Tenkasu Rice Bubbles
- 30 gram Chopped Red Ginger Benishouga
- 2 slices Bacon
Toppings in the pack
- Okonomiyaki sauce Secret stuff this
- Mayonnaise Japanese Mayo uses yokes
- Katsuo Bushi Smoked dried bonito flakes
- Red Ginger Benishouga
- Aonori Dried Seaweed
Watch the video for the method... alternatively follow this...
- Mix Okonomiyaki flour, egg and 150ml water in a bowl*Don’t mix too much. Little lumps are fine.
- Add Red ginger, Spring Onion, Tenkasu into the bowl, and mix well with a spatula.
- Preheat a pan and add 1 tablespoon of vegetable oil and bacon. Cook both sides.
- Put okonomiyaki batter on the bacon and turn down to medium heat. Cook for 5 minutes.
- After 5 minutes, Flip!!! Put a lid on and wait another 5 minutes.*It’s fine to cook without a lid, however, you might need to cook longer.
- Decorate in this order, Okonomiyaki sauce, Mayonaise, Katsuobushi, Red ginger, and Aonori.
- small dried shrimp
- yakisoba noodles
- other fish
- sliced beef
- chicken maybe